Prep Time: 40 mins, Cook Time: 45 mins, Total Time: 1 hr 25 mins
Carrot ginger sweet potato soup is a warm and comforting entree or side for the fall and winter seasons. Topped with sustainable and protein-packed split peas!
Course: entree, side, Soup, starter 
Cuisine: dairy-free, gluten-free, plant-based, soy-free, vegan, vegetarian 
  • 2 cups cooked split peas (see note)
  • 2 tablespoons olive oil
  • 1 cup diced sweet onion (1/2 large)
  • 3 ⅓ cups diced sweet potato (2 medium)
  • 3 cups diced carrots
  • 4 cups vegetable broth
  • 4 cloves minced garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon turmeric
  • Salt and pepper
Optional Garnish:
  • Chopped chives
  • Fresh basil
  • Plain yogurt (dairy or dairy-free)
  1. Heat oil in a large stock pot over medium-high heat. Add onion and cook 5 minutes, or until trasnslucent.

  2. Stir in sweet potatoes and carrots, and cook, stirring occasionally, 10 minutes, or until softened.

  3. Stir in broth, garlic, ginger, turmeric, and salt and pepper. Bring to a boil, and then reduce heat to a simmer, and cook 20 minutes, or until vegetables are tender. Remove from heat.

  4. Use an immersion blender or ladle the soup (in batches if needed) into a blender container. Blend on high 2-3 minutes, or until soup is pureed and smooth.

  5. Stir in cooked split peas, and garnish with chives, basil, and plain yogurt if desired.

Recipe Notes

Preparation Notes:

Preparation time includes time to cook dry peas. To prepare, add rinsed dry peas to a pot of boiling water. (Use 6-8 cups water for every 2 cups of peas.)

Simmer gently with a tilted lid until desired tenderness reached, about 20-30 minutes. Drain excess water (if any) and refrigerate in an airtight container up to one week.